Gluten Free Lemon Crinkle Cookies

Indulge in Gluten Free Lemon Crinkle Cookies, where every soft, powdered-sugar-kissed bite offers a delightful zesty surprise.

Gluten free lemon crinkle cookies are a zesty, sweet treat that cater to those with gluten sensitivities without compromising on taste or texture. These cookies have a soft and chewy center with delightful, slightly crisp edges.

The main flavor comes from the fresh zest and juice of lemons. The acidity of the lemon not only adds a refreshing note but also helps to cut through the sweetness, creating a well-balanced flavor profile. The use of gluten-free flour blends allows everyone to enjoy these cookies, whether they have celiac disease, gluten intolerance, or simply prefer a gluten-free diet.

When you bite into a gluten free lemon crinkle cookie, you’re met with the delicate tang of citrus that permeates the soft, cake-like crumb of the cookie. This burst of flavor, coupled with the sweet, melt-in-your-mouth sugar coating, makes them irresistibly enticing and a perfect companion to a cup of tea or as a light dessert. They also offer a bright and cheery addition to any cookie platter, especially during spring and summer gatherings.

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INGREDIENTS YOU NEED

3/4 cup sugar
1 lemon zest
1/2 cup unsalted butter melted and cooled
1 tsp vanilla extract
2 large eggs
2 tbsp lemon juice fresh squeezed
2 cups 1:1 gluten free flour with xanthan gum
1 tsp baking powder
1/4 tsp salt
1/2 cup powdered sugar

Instructions To Make Gluten Free Lemon Crinkle Cookies

Add your sugar and lemon zest to a bowl, and whisk together.
Add in your melted butter and vanilla, whisk until combined. Whisk in your eggs and lemon juice.
In a separate bowl, whisk together your gluten free flour, baking powder and salt, Mix in to your sugar mixture.
Chill your cookie dough in the fridge for at least 2 hours or up to overnight.
Once your cookie dough is chilled, preheat your oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
Shape about 1 tablespoon portions of your chilled cookie dough into balls.
Roll each ball first in powdered sugar until it’s fully coated.
Place the cookie dough balls on your lined baking sheet at least 2 inches apart.
Bake for 8-10 minutes. The cookies are done when the cracks no longer look wet or shiny. Allow your cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. Enjoy!